Photo by Michael Phillips
Serves 1
1 hoagie roll
3–4 slices provolone cheese
2–3 tablespoons olive oil
¼ onion, sliced
¼ red bell pepper, sliced
1 garlic clove, minced
¼ cup sliced mushrooms, optional
5 ounces steak (sirloin, flatiron, flank), sliced thinly
Pepperoncini peppers, sliced, for garnish
Split hoagie in half horizontally, but don’t cut all the way through at the back. Open and spread cheese slices over the roll, and set aside.
On a griddle or large skillet over medium-high heat, heat olive oil. Saute onion and bell pepper until caramelized, about 6–8 minutes. Add garlic and mushrooms, and cook another 2 minutes. Move vegetables to one side of the pan. In the same hot pan, cook steak, continuously flipping and chopping into smaller pieces using 2 spatulas, until meat is at desired doneness. Mix meat and vegetables together. Transfer mixture to prepared roll. Garnish with pepperoncini peppers.